30g Level-1 or Protein of Choice
24g All Purpose Flour
15g Coconut Flour
75g Unsweetened Apple Sauce
75g Plain Nonfat Greek Yogurt
75g Egg Whites
6g Zero Cal Sweetener of your choice
6g Baking Powder
3g Vanilla Extract
3 Reduced Fat Oreo
20g Level-1 or Protein of Choice
15g Black Cocoa Powder
3g Zero Cal Sweetener of your choice
60g Plain Nonfat Greek Yogurt
Cold Water to Consistency of Frosting
1. Preheat oven to 350 degrees F. Add the dry cake ingredients to a bowl and mix. Add the wet cake ingredients to a separate bowl and mix. Combine the wet with the dry ingredients and mix.
2. Take 3 mini cheesecake pans and add batter to fill it halfway. Press in a reduced fat oreo and add the rest of the cake batter to cover it. Repeat for all three mini cheesecake pans. Place in the oven for 15 minutes or until the top is no longer liquidy.
3. While it is cooking, make the protein frosting by adding the dry frosting ingredients into a small bowl and mixing to help avoid clumping. Add cold water 10ml at a time and mix till consistency of frosting is reached. Add Greek yogurt in now and mix. Place in the refrigerator to cool.
4. Once cakes are done, take out and let cool those cool until they reach room temperature. Once cool, stack the three cakes and add frosting! Add additional oreo bits on top if desired and enjoy!